tonyolympia
Well-Known Member
solavirtus said:I'm not sure about how the FG is lower sometimes than others, my first back of graff is still in the primary. But as far as yeast attenuation, I would say that since most of the sugars in this recipe are really simple (like from apple juice) then almost all yeast strains are going to eat it up pretty easily, and leave very little residuals sugars. The attenuation range given for yeast is calculated using some standard malted grain wort, not something full of simple sugars like in apple juice. This has definitely been my experience with cider/juice-based fermentations. My first try I did a split batch with highly attenuative yeast, and one with a much lower attenuation, and they finished at the same FG.
Thanks, SV. I went ahead and bottled, so we'll see. I used carbonation drops, another first for me.